Preparation time 25 minutes. Cooking time 10 minutes.

1. Preheat oven to moderate. Grease and flour two 12-hole shallow patty pans.

2. Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add caster sugar, 1 tablespoon at a time, beating until sugar dissolves between additions. Sift flours together three times onto baking paper; fold into egg mixture.

3. Divide mixture among prepared pans. Bake, uncovered in moderate oven about 8 minutes. Turn immediately onto wire rack to cool.

4. Beat cream and half of the icing sugar is small bowl with electric mixer  until soft peaks form; fold in strawberries. Divide cream mixture among half of the sponges; top with remaining sponges. Serve powder puffs dusted with remaining icing sugar.

Makes 12.

Tip: The sponges should be baked on the day you intend to serve them, the assembled with berries and cream just before serving.